What are FODMAPs?
https://examine.com/supplements/low-fodmap-diet/
What are FODMAPs?
FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These are poorly absorbed, highly fermentable carbohydrates that can contribute to gas, bloating, and diarrhea due to their fermentability and attraction of water in the intestinal tract.
FDA Gluten Free Labeling of Foods
Gluten-Free Labeling of Foods
On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which is helping consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content. “Gluten-free” is a voluntary claim that can be used by food manufacturers on food labels if they meet all the requirements of the regulations.
On August 12, 2020, the FDA issued a final rule on the gluten-free labeling of fermented or hydrolyzed foods. It covers foods such as yogurt, sauerkraut, pickles, cheese, green olives, FDA-regulated beers and wines (e.g., generally those with less than 7 percent alcohol), and hydrolyzed plant proteins used to improve flavor or texture in processed foods such as soups, sauces, and seasonings. The rule does not change the definition of “gluten-free” but establishes compliance requirements for these hydrolyzed and fermented foods. It also includes a discussion of how FDA will verify compliance for distilled foods such as vinegar.
- Federal Register Notice for Final Rule for Gluten-Free Labeling of Fermented or Hydrolyzed Foods
- Federal Register Notice for the Gluten-Free Labeling Final Rule
- Guidance for Industry: Gluten-Free Labeling of Foods; Small Entity Compliance Guide
- Questions and Answers on the Gluten-Free Food Labeling Final Rule
- Consumer Update: What is Gluten-Free? FDA Has an Answer - People with celiac disease can now have confidence in the meaning of a “gluten free” label on foods.
- Food Facts: Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims
- Three Years Later, What is the Impact of the Gluten-Free Labeling Standard?
Additional Information
- Food Allergies
- FDA's Responses to Comments on the Report Titled €˜Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease
- Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease
- External Peer Review of the FDA/CFSAN Draft Health Hazard Assessment for Gluten in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten
- Food Allergen Labeling And Consumer Protection Act of 2004 Questions and Answers
GLUTEN FREE CHEESE POPOVERS
GLUTEN FREE CHEESE POPOVERS
Recipe Source ~ https://www.lynnskitchenadventures.com/gluten-free-cheese-popovers
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Easy Quinoa Salad Recipes 5 Ways ~ Epicured
#Epicured #Salads #Quinoa #RecipesEpicured #EpicuredSalads
Epicure
Some folks even cook Frozen meat within that time frame! Interested in learning more?! Message me!! I am here to help
Reduce the Sodium, Make it Clean and NO Gluten!!
Cheesy Taco Sticks
These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! The kids will love them!
INGREDIENTS
• 1 lb. ground beef
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
INSTRUCTIONS
1. Preheat oven to 425 degrees F.
2. Lightly coat a large baking sheet with non-stick spray and set aside.
3. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.*
4. Spread the pizza dough out until it’s flat and cut in half lengthwise and then 4 cuts up and down, creating a total of 10 small rectangles. Place about a tablespoon or more of the taco meat in the center of each pizza dough, top with a halved cheese stick and then carefully roll up the pizza stick, making sure to pinch all seams closed.
5. Combine the melted butter, garlic powder and parsley in a small bowl and brush it on the tops of the cheesy taco sticks. Bake for 10 to 12 minutes or until golden brown on top. Serve hot with your favorite taco toppings!
NOTES
*You can use leftover taco meat in this recipe. But if you do make the full 1 lb. of ground beef, you will have lots of leftover taco meat, so you can freeze it and save for later use!
RECIPE SOURCE:https://iwashyoudry.com/cheesy-taco-sticks/…
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EPICURE'S Gluten Free Pizza Crust Mix
**Made with potato starch, rice flour, buckwheat flour, pea protein & hemp protein.
**Free of egg, dairy, gluten & yeast.
:)No rising time; simply mix and press into pan.**6 g of plant-based protein per serving.
**1 bag makes two thin 12” pizza crusts (8 servings).
Did you know?
⭐Raw to ready in 20 minutes or less
⭐Affordable! Meal cost break down is approx $2.50 per serving, including our“cook from fresh” meal kits with groceries.
⭐All products are 100% gluten free
⭐Non-GMO Project Verified
⭐Made in a 100% peanut free facility!
⭐Kosher Certified
⭐Sodium & sugar conscious
⭐All ingredients are sustainably & ethically sourced!
⭐Free from over 100 harmful ingredients found in most store bought products
Veggie Broth Mix - My Plant-Based Family
Veggie Broth Mix - My Plant-Based Family
Prep time
Total time
Author: Holly Yzquierdo
Ingredients
- 3 Tablespoons onion powder
- 1 Tablespoons garlic powder
- 1 Tablespoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ teaspoon tumeric
- ½ teaspoon parsley flakes
- 1 cup nutritional yeast
Instructions
- Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
- Store in an air tight container.
Vegetable Bouillon Powder - Intentionally Eat
Vegetable Bouillon Powder - Intentionally Eat
Vegetable Bouillon Powder
This vegetable bouillon powder adds incredible flavor to soups, stock and chowders, plus it is quick and easy to make. You can feel good about this healthy bouillon because it is free from chemicals and additives.
Prep Time5 minutes
Total Time5 minutes
Servings1 cup
Calories20kcal
Ingredients
- 1 cup nutritional yeast
- 1 1/2 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp thyme
- 1 Tbsp parsley
- 1 tsp celery seeds
- 1/4 tsp turmeric
Instructions
- Mix all ingredients and store in an airtight jar.
- Add 1 Tbsp to 1 cup warm water for 1 cup vegetable broth.
Nutrition
Serving: 1Tbsp | Calories: 20kcal | Carbohydrates: 2g | Protein: 3g | Fiber: 1g
Celiac Disease and Headaches - Gluten Free & More
A research team in the UK recently explored the relationship between celiac disease and headaches. Using a systematic computer-based literature search, they found that 26 percent of adults and over 18 percent of children with celiac disease have headaches. The headaches are predominantly migraines.
Read More
Gluten Free Cream of Soup Recipes
D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup
Prep time: Cook time: Yield: About 3 1/2 cups condensed soup
INGREDIENTS
Cream of Mushroom Soup
1 tablespoon (14 g) extra-virgin olive oil
1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups (12 fluid ounces) vegetable stock
1 can (12 fluid ounces) evaporated milk
Cream of Chicken Soup1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon dried poultry seasoning (or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)
1 1/2 cups (12 fluid ounces) chicken stock
1 can (12 fluid ounces) evaporated milk
1 cup diced cooked chicken
Cream of Potato Soup
1 tablespoon (14 g) extra-virgin olive oil
1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dry mustard powder (optional)
1 1/2 cups (12 fluid ounces) chicken or vegetable stock
1 can (12 fluid ounces) evaporated milk
1/2 pound red-skin potatoes, peeled and diced
DIRECTIONS
- For the cream of mushroom soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.
- For the cream of chicken soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and poultry seasoning, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the cooked chicken. Stir to combine.
- For the cream of potato soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and optional mustard powder, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Add the diced potatoes , stir to combine and bring the mixture to a simmer. Continue to cook, stirring occasionally, until the potatoes are tender and the mixture is reduced by about one-quarter (about 10 minutes). Remove the saucepan from the heat.
Love,
Nicole
Nicole
This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/d-y-friday-gluten-free-cream-chicken-soup/
https://glutenfreeonashoestring.com/d-y-friday-gluten-free-cream-chicken-soup/
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